Directions:

Place all of the ingredients except for the pasta in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for about 1 hour and 30 minutes, or until the beans are soft. Remove the bay leaf from the soup, and discard.

Transfer 3 cups of the soup-including beans, vegetables, and hot broth-to a blender. Place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend at low speed until the mixture is smooth. Return the pur閑d soup to the pot, and stir to mix well.

Add the pasta to the pot, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 8 minutes, or until the pasta is al dente. Add a little more water or broth if the soup seems too dry. (Be careful not to overcook, as the pasta will continue to soften in the hot soup.)

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